Microbial Coagulant,China Punature price supplier

Description:

MICROBIAL RENNET is a kind of milk-clotting enzyme suitable for application in cheese-making factories. It is controlled fermented by the purified fungus Mucor Meihei, no pathogen and purified preparation of Microbial Rennet, which can be used for the production of cheese and casein and replace rennet from animal origin. It produces improvements of texture (more firmness), keeping its softness and cheese flavor. To sum up: Ensure a great regularity in manufacturing; Improvement of cheese-making yield; Better organoleptic quality

Production Process:

Raw Materials → Sterilization → Fermentation → Filtration → Concentration → Salt Fractionation → Drying → Smash → Standardization → Packaging → Finished Product

Activity:

Powder/Granular: 750IMCU/g, 1500IMCU/g, 2000IMCU/g, 2250IMCU/g, 3000IMCU/g, 3750IMCU/g, 4000IMCU/g, 7500IMCU/g, 15000IMCU/g, 18000IMCU/g, etc.

Liquid: 750IMCU/ml, 1500IMCU/ml, 1800IMCU/ml 2000IMCU/ml, 2250IMCU/ml, 3000IMCU/ml, 3750IMCU/ml, 4000IMCU/ml or as per customer’s requirements

Composition (both liquid and powder):

Coagulant enzyme of Mucor miehei (Microbial Rennet), NaCl, Sodium Benzoate, Water

Characteristics:

A little bit salty, good stability, soluble to water; barely soluble to ethanol, chloroform or ethyl ether

Instructions for use:

Rennet is widely used for the production of cheese and can also be used for the production of rennet casein and curd pudding, the dosage is as per production demand.

Microbiologic specifications:

Storage – Expiry:

24months when stored in a dark and dry place in original container unopened, protect against light.

Presentation: 500g/bottle; 20KG/carton; 25KG drum; 25L/barrel, 200L/barrel, 1000L/barrel